All the deliciousness of a classic tostada with the added flavor of Chilean sea bass!
- Olive oil, for frying and sauteing
- 4 corn tortillas
- 1 pound Chilean sea bass, divided into 4 portions
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dusting
- 2 bell peppers (mixed colors), seeded and diced
- 1 onion, diced
- 8 ounces shrimp, shelled and deveined
- 4 radishes, thinly sliced on a mandoline
- Chopped Fresno chile peppers, for garnish
- Micro cilantro, for garnish
- Lime wedges, for garnish
- Special equipment: a mandoline
- Heat 1/2 inch of olive oil in a medium skillet. Add a tortilla and fry on both sides until crisp; drain on paper towels. Repeat with the remaining corn tortillas. Set aside.
- Sprinkle the sea bass with salt and pepper, then dust with flour. Fry in the hot oil until cooked through, turning once, 5 to 7 minutes.
- In a clean skillet over medium heat, cook the peppers and onions in some olive oil until softened, about 7 minutes. Add the shrimp and cook, stirring, until cooked through, a few minutes more.
- Set the tostadas on plates. Spoon the bell peppers and shrimp on top. Top with a piece of fish, and then scatter with radishes, Fresno chiles and micro cilantro. Serve with lime wedges.